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Ginger-glazed Pork Loin Roast with Plums https://www.metro.ca/userfiles/image/recipes/roti-longe-porc-gingembre-prunes-2938.jpg PT15M PT1H00M PT1H25M
Preheat oven to 325°F (170°C). In a bowl, mix gingerroot into marmalade. Rub 1/3 cup (80 mL) of marmalade over the roast. Insert meat thermometer in the centre of the meat and put in a roasting pan. Put plums and onions all around the roast. Mix sherry or broth with remaining marmalade and pour over roast. Roast 60 minutes or until meat thermometer reads 160°F (70°C). Take out of oven and let stand loosely covered with foil for 10-15 minutes. Cut into thin slices.
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1 cup (250 mL) citrus marmalade 1 Tbsp. (15 mL) grated gingerroot 1 pork loin roast or rack 10 red plums halved and pitted 4 onions quartered 1 1/2 cups (375 mL) sherry or chicken broth
Ginger-glazed Pork Loin Roast with Plums

Ginger-glazed Pork Loin Roast with Plums

Rate this recipe
21 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:15
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    citrus marmalade
  • 1 Tbsp.
    (15 mL)
    grated gingerroot
  • 1
    pork loin roast or rack
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    LEGACY PORK LOIN CHOPS

    LEGACY PORK LOIN CHOPS

    $6.00 ea.

    440 g, SELECTED VARIETIES


    44TH STREET PORK BACK RIBS FULLY COOKED, 595 OR IRRESISTIBLES MINI SPRING ROLLS TRIO FROZEN, 576 G

    44TH STREET PORK BACK RIBS FULLY COOKED, 595 OR IRRESISTIBLES MINI SPRING ROLLS TRIO FROZEN, 576 G

    $6.99 ea.

    SELECTED VARIETIES


    LEGACY BONELESS PORK LOIN ROAST

    LEGACY BONELESS PORK LOIN ROAST

    $8.00 ea.

    800 g, SELECTED VARIETIES


    LEGACY PORK SIRLOIN KABOBS

    LEGACY PORK SIRLOIN KABOBS

    $4.00 ea.

    ROASTED GARLIC-HERBS 250 g


    LEGACY CURED PORK LOIN

    LEGACY CURED PORK LOIN

    $3.99 /lb

    ROLLED IN CORNMEAL 8.80/kg


  • 10
    red plums halved and pitted
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    Flyer Deal  (1)
    RED OR BLACK PLUMS

    RED OR BLACK PLUMS

    $2.49 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 5.49/kg


  • 4
    onions quartered
  • 1 1/2 cups
    (375 mL)
    sherry or chicken broth
Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

In a bowl, mix gingerroot into marmalade.

Rub 1/3 cup (80 mL) of marmalade over the roast.

Insert meat thermometer in the centre of the meat and put in a roasting pan.

Put plums and onions all around the roast. Mix sherry or broth with remaining marmalade and pour over roast.

Roast 60 minutes or until meat thermometer reads 160°F (70°C).

Take out of oven and let stand loosely covered with foil for 10-15 minutes.

Cut into thin slices.

Source : Metro

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